I have been harvesting such zucchini for 15 years for sure! They keep well even at room temperature. You can add to the salad! Plump, sweet and sour. Very tasty! You can eat the whole jar in one go!
How I procure such zucchini, see the video below at 07:08. There are also 4 of my favorite zucchini recipes and, by tradition, an experiment. Look - you will like it))
My zucchini and cut into slices.
At the bottom of the jar I put dill, garlic, cloves (2 pieces per jar) and peppercorns (about 20 pieces each).
Then I put the zucchini. I add bay leaves and some more garlic.
Pour boiling water over and leave for 10 minutes.
Then I drain the water and pour boiling water over the zucchini a second time. Cover it again and leave it on for a few minutes. At this time, I prepare the marinade. I add salt, sugar and vinegar to the water. I bring it to a boil.
I drain the water from the cans and immediately fill it with the finished marinade. I close the lids, turn the cans upside down and cover them with a warm blanket. I leave it like this until it cools completely.
The zucchini are delicious! After about 2-3 months, you can try. They never stay with us until spring!
Based on 3 liter jars:
• Zucchini approx. 1.8 kg
• Dill
• Garlic
• Carnation - 6 pcs.
• Bay leaf - 3 pcs.
• Pepper (peas)
For brine:
• Water - 1.5 l
• Sugar - 190 g
• Salt - 70 g
• Vinegar 9% - 190 ml
Of course, I sterilize the jars and lids. How I do it, see here: 5 ways to sterilize cans